Preheat the oven to 450°F. Line a baking sheet with foil or parchment paper.

Wash and thoroughly dry the potatoes.

Place one potato on a cutting board with a chopstick or wooden skewer along each side.

Using a sharp knife, cut slices approximately ? inch apart across the potato. Cut down until the knife reaches the chopsticks, being careful not to cut completely through the potato.

Repeat with the remaining potatoes.

Arrange the potatoes on the prepared baking sheet. Rub them evenly with the olive oil, working some of the oil between the slices.

Bake for 55–60 minutes, or until the slices begin to separate and the potatoes start to become tender.

Meanwhile, stir together the melted butter, minced garlic, and Italian seasoning.

Remove the potatoes from the oven and carefully brush the garlic-butter mixture over them and between the slices.

Season with salt and black pepper, then sprinkle the Parmesan cheese over the potatoes and between the slices where possible.

Return to the oven and bake for another 15–20 minutes, or until the potatoes are tender and the Parmesan is golden.

Let cool slightly, then garnish with chopped fresh parsley and serve warm.